Dried Laver RecipeOrigin: Ireland Period: Traditional |
Ingredients:2kg laver fronds 
Dried Laver Preparation:Method:Collect the sea lettuce and bring home in a bucket of sea water (this way they keep their colour and nutrients). Drain thoroughly then rinse thoroughly several times in plenty of fresh water. Spread the fronds out on a lightly-greased baking tray (ensure they are not overlapping) and dry in full mid-summer sunlight for about 8 hours (or in a warm room for about 1 week). Alternately, dry for about 4 hours in an oven pre-heated to 50°C (but this will make your house stink of seaweed). Once dry (the fronds will have shrunk and blackened) you can either crumble finely and use as a seasoning for rice, soups and stews or you can store whole in a jar for later re-constitution. If you are feeling adventurous you can use the drying method above to make home-made nori sheets. Lay the fronds on greaseproof paper so that they are overlapping (as if you were making a sheet of paper — you need a depth of about 4 or 5 fronds) then dry as above. Once dried then peel the sheets away from the backing and you have home-made nori. Toast these lightly before use. |
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